- 20 minutes
- 60 minutes
Like an old fashioned butter pound cake, only better. This recipe has a glaze that is buttery, sweet and will stay fresh and moist. This cake also freezes well.
- Preheat oven to 325 degrees . Grease and flour bundt pan. Cream butter and sugar til creamy and well blended. add eggs one at beating with electric mixer on low thn add vanilla..
- begin adding baking soda and baking powder and salt to the flour, next you will add this mixture to the batter and alternate between adding buttermilk and flour mixture until all well blended.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Poke holes in cake with toothpick or butter knife and pour glaze over HOT CAKE allow glaze to soak in then turn cake out onto plate...allow to fully cool.
- To Make Glaze: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted but do not boil.